1 Navel Orange
1 8oz can Tomato Sauce
1 Red Bell Pepper
2 Chicken Breasts
Flour
2 Tbsp. Honey
1/3 Cup Sugar
1-2 Tbsp. Asian Garlic Chili Sauce
2 Tbsp. Soy Sauce
2 Tbsp. Chopped Garlic
2 Tbsp. Fresh Ground or Chopped Ginger
Peanut Oil
Vegetable Oil
4-6 Chopped Green Onions
1/4 Cup water
Steamed Rice
Cut chicken into small bite sized pieces and dredge in flour, set aside. Peel orange with a potato peeler and cut peel into thin strips, set aside. Squeeze the orange's juice into a small bowl discarding and seeds, set aside. Heat 1 Tbsp. peanut oil in 2 quart saucepan over medium heat. Add 1/2 inch deep of vegetable oil to a wok or heavy skillet and heat over medium high heat. Add garlic and ginger to saucepan and heat for 15-30 seconds, not allowing the garlic to burn. Add tomato sauce to saucepan, along with water, honey, orange juice, soy sauce, sugar, and garlic chili sauce. Simmer over medium heat for 5 minutes then reduce heat to medium low while you prepare the chicken. Fry chicken in wok or heavy skillet with the hot oil and then remove and drain on a paper towel covered plate, set aside. Clean wok or use another skillet and heat 1 Tbsp. peanut oil over medium heat. Cut bell pepper into small strips or 1 inch pieces. Add to hot pan or wok and cook for one minute. Chop green onions and set aside. Add orange peel to pan along with cooked chicken. Cook for one minute, stirring constantly. Add the sauce to the pan and continue stirring for 30 seconds. Remove from heat and stir in the green onions. Serve with steamed rice and soy sauce. Enjoy!
